Vegetarian

Kwanzaa Vegetable Jambalaya is for Dinner.

Kwanzaa Vegetable Jambalaya takes 45 minutes to prepare.

Kwanzaa Vegetable Jambalaya takes 90 minutes to cook.

Kwanzaa Vegetable Jambalaya makes 10 servings.

The ingredients for Kwanzaa Vegetable Jambalaya are:

4 sweet potatoes or yams, peeled and sliced into large pieces
1 eggplant cut into large chunks (do not peel)
3 to 4 Zuchinni Squash sliced
2 yellow bell peppers, sliced
2 large onions, sliced
1 jar of sun dried tomatoes (I use the ones sliced in olive oil)
olive oil
minced garlic
one package tofurky sausage (4 sausages)
Italian Seasong Blend
Creole Seasoning Blend

Here is how you make Kwanzaa Vegetable Jambalaya:

Saute all of the fresh vegetables in minced garlic and oil oil until lightly browned.Put the sauted vegetables into a large rectangular pan (I use the throw away aluminum ones).Brown the Tofurky Sausage in olive oil and add to the vegetable mixture.Stir in the Sun Dried Tomatoes and season with Creole Seasoning and Italian Seasoning blend.Cover tightly with aluminum foil.Bake in low (325) oven for 90 minutes until all vegetables are tender.Serve piping hot with french garlic bread or cornbread.Serves 10 to 12 people.Number of Servings: 10Recipe submitted by SparkPeople user MARCINORA.

The nutritional information for Kwanzaa Vegetable Jambalaya is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 276.6

• Total Fat: 11.4 g
• Cholesterol: 0.0 mg
• Sodium: 380.6 mg
• Total Carbs: 32.4 g
• Dietary Fiber: 9.0 g
• Protein: 15.7 g

The dietary needs meet for Kwanzaa Vegetable Jambalaya is Vegan